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Dill Pickle Pasta Salad
  • 1 lb dried pasta , like rigatoni or penne (450 g)
  • 2 cups dill pickles , chopped
  • 1 ½ cups cheddar cheese , diced small
  • ½ cup red onion (optional)
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • ¼ teaspoon celery seed
  • 1 teaspoon dried dill or ¼ cup fresh dill
  • 2 tablespoon pickle juice
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper
  1. Bring a large pot of water to a rolling boil and cook the pasta as per directions on the package until the pasta is el dente. Don’t over cook. Pasta is best in a salad if it still a bit firm. Drain the pasta and set aside to cool.
  2. While the pasta is cooking, combine the ingredients for the dressing in a bowl and whisk until well incorporated. Set aside.
  3. Chop the pickles, dice the cheese and chop the red onion. Set aside.
  4. Transfer the slightly cooled pasta into a large bowl. Pour the dressing over the pasta and stir to coat the pasta completely. If the pasta is still warm, wait a few more minutes to cool before stirring in the pickles, onions and cheese. You will want the pasta to be cool enough that it will not melt the cheese when you add it in.
  5. Cover the bowl with plastic wrap and store in the fridge for an hour or two (or overnight) to let the flavours blend together.